Zuppa di Farro, Vegetarian Version

[Guest guest]

I would like to thank Ellen C. from the bottom of my heart for her

terrific " Farro Salad with Corn and Tomatoes " recipe that she posted

yesterday. My friend Mary-Anne in California has been literally looking

for this recipe ever since she tasted this salad at the Tomato Fest in

Carmel. Since we all will go of and buy farro anyway, I thought I post

an Italian soup recipe with farro. I use spelt grains when farro is

called for, however I recently read there was a difference between the

two. Does any one on this list know?

Warmest regards,

Eruna Schultheiss

 

* Exported from MasterCook Mac *

 

Zuppa di Farro, Vegetarian Version

 

Recipe By : Luciano Migliolli, in Il Farro e le sue Ricette

Serving Size : 4 Preparation Time :0:00

Categories : Soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces farro grains (6-8)

3/4 pound ripe plum tomatoes (or canned tomatoes) --

chopped and seeded

2 1/2 ounces Smart Deli Stick* -- optional

pecorino toscano cheese (or Parmiggiano) --

grated

2 cloves garlic

1 onion -- finely sliced

1 small bunch parsley

fresh basil

fresh thyme

olive oil

salt & pepper -- to taste

1 quart hot vegetable broth ( or veg. bouillon)

 

Begin by preparing the farro: Wash it well, picking out impurities such

as bits of chaff, pebbles, or bad grains, and soak it for at least 8

hours.

 

When it's ready, mince the Smart Deli Stick (or other similar pancetta

replacement) and sauté it in a couple of tablespoons of olive oil,

together with the thyme, finely sliced onion, and garlic cloves. When

the mixture has browned, remove and discard the garlic, and stir in the

chopped tomatoes, parsley and basil. Cook for a few minutes, then stir

in the hot broth, and once the pot comes to a boil, the farro. Cook over

a low flame for about 2 hours or until the farro is done (taste a

grain), stirring often, and checking the seasoning towards the end. Let

the soup sit for an hour and serve it warm, with olive oil and grated

cheese.

 

Serves 4.

 

Source: Based on a recipe printed in Luciano Migliolli's Il Farro e le

sue Ricette

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 57 Calories; 1g Fat (10% calories

from fat); 4g Protein; 11g Carbohydrate; 0mg Cholesterol; 69mg Sodium

 

NOTES : This hearty soup is especially common in the Garfagnana region,

the mountains northwest of Lucca, but is popular in the rest of Tuscany

as well.

 

Comment by Eruna: The original recipe calls for 2 -3 ounces of pancetta.

I have changed that to a product from Lightlife, Smart Deli Sticks. This

is 1/4 of a Deli Stick. If you happen to have an other similar product

at home, by all means, go ahead for that.

 

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